Bramley apples filled with cinnamon, brown sugar, pecans and sultanas
This is possibly the most old-fashioned recipe in the book, and though it looks simple enough, the trick is not to under or over bake. When they are cooked just right, they are heaven.
Yield
Serves 4
Ingredients
Ingredients
Method
Step 1
Heat the oven to 180°C/fan oven 160°C/mark 4. Wash the apples and scoop out the cores. This is best done with an apple corer, but you can use a teaspoon or small knife instead, burrowing in from the top to the middle, then from the bottom up to the middle. The idea is to remove as much of the core as possible without disturbing the apple around it.
Step 2
With the tip of a knife, make an incision in the skin around the equator of each apple (to prevent bursting in the oven), then place them into a deep baking or roasting dish, fitting them snugly beside each other. Divide the pecans and sultanas between the 4 holes, then sprinkle over the brown sugar and cinnamon.
Step 3
Pour a splash of boiling water from a kettle around the apples to just cover the base of the dish. Cover with foil and bake for 45-50 minutes or until almost tender when pierced with a knife. Remove the foil and continue to cook until they are a little crusty around the edges. Take care – they easily collapse if overcooked.
Step 4
Leave to cool a little – to some, these are even more wonderful eaten cold. Serve with whipped cream, ice cream or simply nude.
